Trappist Ale - Belgian Dark Strong Ale

A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.

Flavor Profile: Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to modera

Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and

BJCP Style Guide

Top 10 Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gouden Carolus Classic	20 L	8.41%	19.78	1.074	1.014		All Grain	9568
Belgian Brown	6 gal	9.88%	20.97	1.092	1.017		All Grain	5476
Belgian Stout	6.5 gal	6.24%	35.51	1.058	1.012		All Grain	5406
Enzo's Rochefort	170 L	10.31%	29.85	1.088	1.010		All Grain	5372
Chimay Blue	10 L	8.42%	20.54	1.086	1.021		All Grain	5251
John's Westvleteren 12 Clone	20 gal	10.75%	36.22	1.095	1.013		All Grain	4870
Belgian Christmas Ale	20 L	8.74%	26.92	1.087	1.020		All Grain	4487
CNY Barleywine	18 L	13.25%	20.05	1.121	1.020		All Grain	4430
Belgisk Quadruppel (140 L)	140 L	10.51%	27.55	1.092	1.012		All Grain	4260
Johan the fisherman - saison de noel	25 L	10.52%	23.09	1.096	1.016		All Grain	3799

Newest Belgian Dark Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Trappistes Rochefort 10	5.5 gal	9.9%	28.15	1.088	1.012		All Grain	22
Awesome Recipe	22 L	10.66%	23.26	1.105	1.024		All Grain	35
Brazilian in Brussels	30 L	9.55%	23.13	1.081	1.008		All Grain	33
Kerstbier Rood Zoethout	21 L	7.53%	29.13	1.073	1.016		BIAB	40
Christmas Belgian	5.5 gal	12.09%	33.57	1.116	1.024		All Grain	39
Westy 12 Clone 3 Gal	3.5 gal	11.67%	44.56	1.097	1.016		All Grain	72
Belgian Strong	5 gal	7.95%	29.04	1.077	1.016		All Grain	59
Vespers	5.5 gal	7.15%	42.01	1.065	1.011		All Grain	248
Barrel Aged Strong	5.5 gal	9.22%	41.39	1.090	1.020		All Grain	605
Kærbølling stærk belgisk	21 L	8%	25.73	1.077	1.016		All Grain	70

Fermentables Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	431		Grain	crystal malt	115°L	34	4%	1% - 27%
Belgian - Pilsner	334	Belgian	Grain	base malt	1.6°L	37	62%	7% - 100%
Candi Syrup - Belgian Candi Syrup - D-180	244		Sugar	sugar	180°L	32	9%	1% - 21%
Aromatic	131		Grain	base malt	38°L	33	5%	1% - 31%
Belgian Candi Syrup - D-90	131		Sugar	sugar	90°L	32	7%	2% - 20%
BE - Pale Ale	119	BE	Grain	base malt	3.4°L	38	46%	6% - 100%
Cane Sugar	117		Sugar	sugar	0°L	46	8%	1% - 100%
Belgian Candi Sugar - Dark (275L)	115		Sugar	sugar	275°L	38	7%	1% - 20%
Belgian - CaraMunich	106	Belgian	Grain	crystal malt	50°L	33	6%	1% - 20%
Belgian - Biscuit	102	Belgian	Grain	roasted malt	23°L	35	4%	1% - 20%

Hops Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	265	5.5	40%	10% - 100%
Saaz	167	3.5	43%	7% - 100%
Hallertau Mittelfruh	145	3.75	43%	10% - 100%
Magnum	112	15	58%	4% - 100%
Hallertau Hersbrucker	94	4	44%	8% - 100%
Northern Brewer	86	7.8	42%	7% - 100%
East Kent Goldings	61	5	37%	6% - 100%
Tettnanger	54	4.5	46%	9% - 100%
Perle	45	8.2	43%	7% - 100%
Fuggles	36	4.5	43%	13% - 100%

Steeping Grains Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Special B	14		Grain	crystal malt	115°L	34	35%	7% - 100%
Belgian - Biscuit	7	Belgian	Grain	roasted malt	23°L	35	26%	8% - 58%
Aromatic	6		Grain	base malt	38°L	33	27%	13% - 48%
Belgian - Chocolate	6	Belgian	Grain	roasted malt	340°L	30	25%	2% - 60%
Belgian - CaraMunich	4	Belgian	Grain	crystal malt	50°L	33	36%	20% - 46%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	28%	20% - 33%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	44%	33% - 50%
German - CaraMunich I	3	German	Grain	crystal malt	39°L	34	41%	33% - 50%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	13%	12% - 13%
United Kingdom - Roasted Barley	3	United Kingdom	Grain	roasted malt	550°L	29	23%	6% - 33%

Yeasts Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - Trappist High Gravity 3787	138	Wyeast	Ale	0.12	Med-High	76%	64°F	78°F
White Labs - Abbey Ale Yeast WLP530	114	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
Fermentis - Safbrew - Abbaye Yeast BE-256	79	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
White Labs - Monastary Ale Yeast WLP500	68	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Wyeast - Belgian Abby Ale II 1762	46	Wyeast	Ale	0.12	Medium	75%	65°F	75°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	45	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	39	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ale 1214	34	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Ale Yeast M41	27	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Mangrove Jack - Belgian Tripel M31	26	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

Other Ingredients Used In Belgian Dark Strong Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	152	Water Agt	Boil	14%	0% - 91%
Calcium Chloride (dihydrate)	87	Water Agt	Mash	15%	0% - 72%
Whirlfloc	76	Fining	Boil	54%	1% - 100%
Lactic acid	74	Water Agt	Mash	70%	0% - 100%
Epsom Salt	62	Water Agt	Mash	8%	0% - 50%
Baking Soda	48	Water Agt	Mash	10%	0% - 37%
Calcium Chloride (anhydrous)	42	Water Agt	Mash	17%	0% - 100%
Irish Moss	34	Fining	Boil	54%	0% - 100%
Chalk	33	Water Agt	Mash	7%	0% - 41%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	20%	0% - 100%

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